Survival and Behavior of Encapsulated Probiotics (<i>Lactobacillus plantarum</i>) in Calcium-Alginate-Soy Protein Isolate-Based Hydrogel Beads in Different Processing Conditions (pH and Temperature) and in Pasteurized Mango Juice

<div>Survival of free and encapsulated probiotics in SA beads (bead A formulation) and SA/SPI beads (bead B to E formulations) under heat treatment at 50°C, 63°C, and 72°C for 1 min and 2 min.</div>

BioMed Research International

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Figure 5

Figure 5: Survival and Behavior of Encapsulated Probiotics (<i>Lactobacillus plantarum</i>) in Calcium-Alginate-Soy Protein Isolate-Based Hydrogel Beads in Different Processing Conditions (pH and Temperature) and in Pasteurized Mango Juice 

Figure 5 | Survival and Behavior of Encapsulated Probiotics (Lactobacillus plantarum) in Calcium-Alginate-Soy Protein Isolate-Based Hydrogel Beads in Different Processing Conditions (pH and Temperature) and in Pasteurized Mango Juice 